Also inspired by a magazine recipe, once upon a holiday season, this chocolate candy cane bark is a Christmas treat that is always on my annual baking list. Not only is it a wonderful little gift, but it is oh SO simple to make.

Favourite Takeaways:

1. An excellent last-minute treat
2. Minimal ingredients list
3. Chocolate + Peppermint = LOVE

Whenever I wrap up a few pieces of chocolate candy cane bark (makes perfect little gifts for colleagues) the feedback is incredibly positive!  My cousin calls it “Christmas crack”.

approximate times:

• about 35 (+45 for chilling) minutes

ingredients

• 2 x 100 grams mint chocolate bars, broken into small pieces
• 2 x 100 grams milk chocolate bars, broken into small pieces
• 225 grams gluten-free chocolate vanilla creme cookies, coarsely crumbled (about 16 cookies)
• 3 x peppermint candy canes, crushed

directions

1. Line 1 cookie sheet with parchment paper
2. Melt chocolate in heat-proof bowl, over a small saucepan of water, on low heat – stir often
3. Stir in 3/4 of the cookies
4. Scrape onto cookie sheet – about 1/4 inch thick
5. Sprinkle with crushed candy canes and remaining cookies
6. Refrigerate until firm for 1 hour
7. Break into uneven pieces as desired

further insights:

• serves about 24 pieces
• I store mine in a tin, lined with wax paper, in the fridge
• will melt if not kept cool

For additional holiday treats, that require no baking and make lovely little gifts, try my favourite recipe for peanut butter and honey popcorn or honey nuts and bolts.

If you have any questions feel free to leave a note in the comments section below.

JESSICA. xx

Disclosure:

This post contains affiliate links. If you use these links to make a purchase, I may earn a small commission. Products that are recommended are ones that I truly love or would purchase for a dear friend.